In a survey conducted by Cable News Network in 2011 and 2017, rendang was voted as the most delicious food in the world based on readers' choice. Rendang is a traditional dish of West Sumatra with generous amounts of different kinds of spices and ingredients including meat and coconut milk. Usually, the Minang people like to eat beef dishes.
Rendang Minang of Indonesia is cooked for 6 to 7 hours at a temperature of 80–95°C. The origin of Rendang could be traced back to the Indian merchants, who brought their food to Indonesia which was adapted by Minang people as gulai. Minang people cooked this gulai further to prepare kalio. The cooking process was then continued until it thickened and became rendang. However, instead of using dry spices like the Indians, Minang people is using all fresh ingredients, with some addition of local source that makes today's Minang rendang would be unique in each regions of the province.
A good quality of coconut milk plays an important role in creating a good taste of rendang. No flour ever used to reach its texture. It makes Rendang from Minang is suitable for lactose and gluten intolerance people.
Minangkabau rendang is characterized by dry texture and strong fragrant aroma due to the slow and long cooking process, which results in dark brownish appearance. Rendang came to West Sumatra in the early second millennium. In the 1900s, immigrants from Indonesia, especially the Minang people, who took a long journey to Malaysia, introduced rendang there; therefore, nowadays rendang is quite popular in Malaysia.
The word rendang originated from the word merandang or randang, which means “slowly” as it takes a long time to complete the cooking process. Philosophically, rendang is a treasured and honored food. Comparing it with everyday dishes, Minangkabau rendang has the highest hierarchy among the others and is commonly referred to as kepalo samba (head of the dishes) in traditional and important events. Originally, the main ingredient of Minangkabau rendang was beef because of its abundance in West Sumatra. However, people could nowadays find rendang with different kinds of meat, including chicken.
Rendang Minang of Indonesia is cooked for 6 to 7 hours at a temperature of 80–95°C. The origin of Rendang could be traced back to the Indian merchants, who brought their food to Indonesia which was adapted by Minang people as gulai. Minang people cooked this gulai further to prepare kalio. The cooking process was then continued until it thickened and became rendang. However, instead of using dry spices like the Indians, Minang people is using all fresh ingredients, with some addition of local source that makes today's Minang rendang would be unique in each regions of the province.
A good quality of coconut milk plays an important role in creating a good taste of rendang. No flour ever used to reach its texture. It makes Rendang from Minang is suitable for lactose and gluten intolerance people.
Minangkabau rendang is characterized by dry texture and strong fragrant aroma due to the slow and long cooking process, which results in dark brownish appearance. Rendang came to West Sumatra in the early second millennium. In the 1900s, immigrants from Indonesia, especially the Minang people, who took a long journey to Malaysia, introduced rendang there; therefore, nowadays rendang is quite popular in Malaysia.
The word rendang originated from the word merandang or randang, which means “slowly” as it takes a long time to complete the cooking process. Philosophically, rendang is a treasured and honored food. Comparing it with everyday dishes, Minangkabau rendang has the highest hierarchy among the others and is commonly referred to as kepalo samba (head of the dishes) in traditional and important events. Originally, the main ingredient of Minangkabau rendang was beef because of its abundance in West Sumatra. However, people could nowadays find rendang with different kinds of meat, including chicken.
Served to you by Rangkayo Pty. Ltd.